Stack Cake Recipe

Name: Stack Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 c. sugar or 1 c. sugar and 1 c. molasses; 5 to 6 c. biscuit flour (enough to make a soft dough); 1 tsp. baking soda; 1 tsp. salt; 1 tsp. nutmeg or ginger; 2 c. dried apples, cooked and cooled to room temperature (3 commercial pkg; apple butter can be used instead); 1 c. buttermilk; 1/2 c. shortening; 3 eggs; 1 tsp. vanilla

Servings: persons

2 c. sugar or 1 c. sugar and 1 c. molasses
5 to 6 c. biscuit flour (enough to make a soft dough)
1 tsp. baking soda
1 tsp. salt
1 tsp. nutmeg or ginger
2 c. dried apples, cooked and cooled to room temperature (3 commercial pkg; apple butter can be used instead)
1 c. buttermilk
1/2 c. shortening
3 eggs
1 tsp. vanilla

1
Sift together dry ingredients except sugar and spices.
2
Cream together sugar, eggs, buttermilk, shortening, vanilla and spices. Gently combine creamed and dry ingredients using a fork.
3
Batter will resemble biscuit dough.
4
Set aside 1/2.
5
Grease and flour 4 (9-inch) cake pans.
6
Divide each half a second time.
7
Put each quarter of dough into cake pan and bake in oven preheated to 350u00b0 until golden brown, if made with molasses, or light brown if not, about 20 minutes.
8
Layers will be thin.
9
Remove cake layers from pans.
10
Put cooked apples between each layer.

1524

kcal

Calories

Fat

234

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 c. sugar or 1 c. sugar and 1 c. molasses, 5 to 6 c. biscuit flour (enough to make a soft dough), 1 tsp. baking soda, 1 tsp. salt, and more.

Yes, Stack Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Stack Cake

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